Crock Pot Cheeseburger Macaroni (+Video)

• servings: 8 servings
• active time: 10 minutes
• total time: 5 hours 55 minutes

Ingredients

2 pounds ground beef

1 small onion, finely diced

4 cups beef stock

10 ½ ounce can cream of potato soup

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

16 ounces uncooked elbow macaroni (a box should be 16 ounces)

8 ounce block Velveeta cheese, cubed

2 cups shredded cheddar cheese

Directions

In a large skillet over medium-high heat, add 2 pounds ground beef and break it up into crumbles. Cook until there is no pink left, about 10 minutes. Drain excess grease and add the ground beef to the bottom of an 6-8 quart slow cooker.

Add 1 small onion, finely diced, 4 cups beef stock, 10.5 ounce can cream of potato soup, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika to the slow cooker. Stir to combine.

Cover and turn the slow cooker on low heat for 4-6 hours or high for 2-4 hours. Stir every hour or so if you can.

Add 16 ounces uncooked elbow macaroni and stir to combine. Continue to cook for 20-30 minutes, stirring every 10 minutes until the noodles are fully cooked.

Add the 8 ounce block Velveeta cheese, cubed and stir it in. Place the top back on the pot and wait 5 minutes. Stir until all of the Velveeta is melted.

Sprinkle the 2 cups shredded cheddar cheese on top and replace the lid again until the cheese is melted, 5-10 minutes.

Serve and enjoy!

Nutrition

• Calories: 723 kcal
• Total Fat: 37 g
• Saturated Fat: 17 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 123 mg
• Sodium: 1178 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 42 g